The greatest ever cajun-seasoned crispy fried shrimp pasta with a thick creamy sauce. So simple to create and just takes 30 minutes.
I had been drooling over Kevin and Amanda’s crispy shrimp spaghetti recipe for some time. To everyone who follows this blog, you should know that I am a seafood lover, especially shrimp.
I’m not exaggerating when I say that eating shrimp makes me and my stomach deliriously happy!
My family ate shrimp almost every day as a kid, and I can’t go more than a few days without seeing any kind of shrimp dish on the menu. My very favorite type of seafood is anything, including shrimp.
I’ve been seeing a lot of this pasta dish on my Facebook and Pinterest feeds recently, especially the crispy shrimp spaghetti. I put it in my recipe collection.
After cleaning out my refrigerator recently, I came across an expired package of whipped cream and realized that it would be perfect for a pasta dish I’d been planning called crunchy shrimp spaghetti.
I’m ecstatic that I’ve finally made it. When combined with the rich and creamy sauce, the cajun flavor gives it a great kick topped with crunchy shrimp.
It is creamy, rich, and soothing, with a slight kick of heat from the spices used in the preparation. It felt like heaven on earth!
In addition, the dish is ready in under 30 minutes, even with the pasta boiling time included. Multitasking is one of my favorite aspects of cooking.
Crispy shrimp was being prepared as the pasta was cooking. I started preparing the pasta while the shrimp was cooking and finished the dish while the sauce was simmering. It’s a piece of cake.
Everybody in my house loved it, especially the picky eaters. Little G’s lunch box included the leftovers, and he ate them all the next day at school.
In my book, this is a recipe that will go on forever.
It’s time to eat!
What is the average number of calories in one serving?
- Each serving of this recipe contains only 559 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- BERRY CHEESECAKE BARS
- GARLIC BUTTER GRILLED CORN
- TEXAS TOAST GARLIC BREAD PIZZA
- BABY POTATOES SALAD
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 oz. (115 g) fettuccine pasta
- 1 tablespoon olive oil
- 2 tablespoons flour
- 1/2 cup whipping cream
- 1 tablespoon butter
- 1/2 teaspoon cajun seasoning
- 3/4 lb. peeled raw shrimp, deveined, and tails removed
- 1 1/4 cups low-sodium chicken broth
- Cook the pasta. Add salt and black pepper and toss the shrimp thoroughly to coat it.
- Toss the shrimp in 1 tablespoon of flour until the shrimps are well-coated. Toss the shrimp with another tablespoon of flour to coat them evenly.
- Heat the olive oil, butter, and salt over medium heat using a medium-sized skillet. Immediately once the oil is hot, place the shrimp in a single layer and cook for roughly 2-3 minutes per side. Serve on a platter.
- Pour the chicken broth into the pan. Deglaze the bottom of the pan for approximately 5 minutes by whisking constantly. Continually whisk while you lower the heat to medium and add the cream. The sauce should be bubbling and thickening in about 5 minutes on medium heat. Add extra salt, black pepper, and cajun seasoning to the sauce if necessary.